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Cooking (activity)
Known as:
cooked
, Cookery
, Cooking
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The art or practice of preparing food. It includes the preparation of special foods for diets in various diseases.
National Institutes of Health
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Related topics
Related topics
4 relations
Diet
cooker
legislation & jurisprudence
standards characteristics
Papers overview
Semantic Scholar uses AI to extract papers important to this topic.
Highly Cited
2006
Highly Cited
2006
Effect of cooking method and ethanolic tocopherol on oxidative stability and quality of beef patties during (oxidative stability of refrigerated storage cooked patties)
T. Wills
,
C. A. DeWitt
,
H. Sigfusson
,
D. Bellmer
2006
Corpus ID: 91096366
Highly Cited
1999
Highly Cited
1999
Effects of chemical modification on in vitro rate and extent of food starch digestion: an attempt to discover a slowly digested starch.
B. W. Wolf
,
Laura L. Bauer
,
George C. Fahey
Journal of Agricultural and Food Chemistry
1999
Corpus ID: 25162593
Differences in glycemic and insulinemic responses to dietary starch are directly related to the rate of starch digestion…
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1997
1997
Digestible phosphorus needs of terminal-cross growing-finishing pigs.
P. O’Quinn
,
D. Knabe
,
E. J. Gregg
Journal of Animal Science
1997
Corpus ID: 26089287
Growth and digestion experiments were conducted to estimate the digestible P needs of terminal-cross growing-finishing pigs fed…
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Highly Cited
1994
Highly Cited
1994
The Tomato in America: Early History, Culture, and Cookery
Andrew F. Smith
1994
Corpus ID: 108525115
From the Americas to Australasia, from northern Europe to southern Africa, the tomato tickles the world's taste buds. Americans…
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Highly Cited
1982
Highly Cited
1982
Rapid enumeration of microorganisms in foods by the direct epifluorescent filter technique
G. Pettipher
,
U. Rodrigues
Applied and Environmental Microbiology
1982
Corpus ID: 23387254
Filtration of "stomachered" food suspensions through nylon filters (pore size, 5 microns) removed most of the food debris without…
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Highly Cited
1981
Highly Cited
1981
Natural toxicants in human foods: psoralens in raw and cooked parsnip root.
G. Ivie
,
D. L. Holt
,
M. Ivey
Science
1981
Corpus ID: 42317954
Parsnip root contains three photoactive, mutagenic, and photocarcinogenic psoralens in a total concentration of about 40 parts…
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Highly Cited
1976
Highly Cited
1976
Hydrogen production in the rat following ingestion of raffinose, stachyose and oligosaccharide-free bean residue.
J. R. Wagner
,
R. Becker
,
M. Gumbmann
,
A. Olson
Journal of NutriLife
1976
Corpus ID: 4487656
Raffinose and stachyose were compared to cooked California Small White beans (CSW) containing 4% alpha-oligosaccharides…
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1976
1976
"Phoenix phenomenon" in the growth of Clostridium perfringens
S. Shoemaker
,
M. Pierson
Applied and Environmental Microbiology
1976
Corpus ID: 24921471
The "Phoenix phenomenon" was observed with Clostridium perfringens Hobbs' serological type 9 (HT9) in a cooked-meat medium at 81…
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Highly Cited
1973
Highly Cited
1973
Gamma radiation inactivation of coxsackievirus B-2.
R. Sullivan
,
P. V. Scarpino
,
A. Fassolitis
,
E. Larkin
,
J. T. Peeler
Applied microbiology
1973
Corpus ID: 24458327
The radioresistance of coxsackievirus B-2 was studied when the virus was suspended in Eagle minimal essential medium, distilled…
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1969
1969
Bacteriophages of Clostridium botulinum types A, B, E, and F and nontoxigenic strains resembling type E
M. Eklund
,
F. Poysky
,
E. Boatman
Journal of Virology
1969
Corpus ID: 9360820
Recent investigations have shown cultures of Clostridium botulinum to be lysogenic. Vinet and Fredette (2) presented electron…
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